I am getting a lot of questions about freezing. You can freeze the finished logs and move them to the fridge to defrost 1 day before baking. You can also freeze the dough.
you probably dont care but does someone know a trick to log back into an instagram account..? I was dumb forgot my password. I would love any tricks you can give me
@Konnor Westley i really appreciate your reply. I got to the site through google and im waiting for the hacking stuff now. Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
I grew up in a Russian Jewish home with parents, who don't really cook or bake. I'm loving rediscovering heritage recipes to make with my kids. Chanukah cookies for the win :)
Helen: As someone approaching 50 who's loved cooking since my mid teens, I can honestly say that you teach me as much in 10 minutes as I learn in a year. And it's all about your approach... ..I don't care that I'm adding this or that, or doing this or that.. It's about *why* I'm adding this or doing this.. It helps people understand so much clearer than many other walkthru methods. Really, keep up the good work, it's appreciated.
I'm retired now. My place doesn't have the room for most of the recipes I see. This video reminds me of my professional baking in my youth. I love watching and remembering. Your teaching style is so paltiable that I enjoy just watching. Thank you for the entertainment and memories.
To those pontificating their knowledge of Russian and Yiddish and others differing with Helen’s etymology and provenance of this delightful sweet, I suggest that she spared us lesser lights an hours-long lecture in both languages plus English about her knowledge of the subject. Fantastic presentation, ma’am, as always.
ironically one of the things keeping me from making rugelach more often was the fussiness of doing them in triangle shapes and their tendency to burn. i love this log method i will have to try your recipe out for christmas!
This video is a life saver for me. I've been making Rugelach for many years but have always struggled with keeping them from tipping over while cooking because I always cut them completely and them bake them. Putting the whole log in the oven and not cutting through them all the way makes so much more sense and yours looks professional! Not to mention, they all cook at once and which eliminates going back to the oven multiple times to change pans for each batch. Thanks a million!!!
I love rugelach and always get them at Jewish bakeries here and in Israel. I can honestly say these are the best ones I ever tasted, and I made them myself! I followed the recipe, measured everything and followed the instructions and they turned out perfect and delicious! Thank you for an excellent recipe!
Dear Helen, your recipe and how did it was beautiful. But what really got is " if you can survive 2020, you can survive anything" and me in 2021 at home in Vietnam was like : I hope so! . Thank you, your sweet voice and your knowledge!
So I picked my apricot tree dry except the tops,that's for the birds. I processed every way I know how and made Asian dried apricots. Now this is perfect to use up some. Thank you for your fantastic tutorials. Blessings to you and yours from Sue 🇨🇦✌🙏
Excellent! excellent !!! Excellent! Made these this afternoon for dessert for tonight's supper. Two thumbs up. An "E" ticket attraction. Good lord they were good. Best of all my wife loved them
Rugelach has been my all time favorite ever since I moved to nyc. Every video i see makes it look complicated except for yours. I finally attempted and OMG i didnt think it would turn out as good as nyc baker like Zaro's but it is actually even better! Thank you!! I half the recipe and made 2 logs. I log already finished ....i will savor the 2nd log.
I swear as soon as my kitchen renovation is done and I have an oven again, I am gonna make these! Ah, memories of shabbatot in NYC. Thank you Helen. I'm a HUGE fan. If ever I find myself in Boston you WILL see me in one of your classes. Happy 2021 to you too!
@@SuzanneBaruch I'm actually not Jewish, but I'll take any sameach at any time with gratitude and joy! Thank you, and hope you have a wonderful holiday as well! If you're wondering what I was doing at shuls in NYC...I was singing...I have daven-ed with the best!
4th time making this, this time for Rosh Hashanah for family and I'll need to double down next time. It was gone in 20 minutes. I made some beautiful french patisserie to bring to the event but this was hands down the favorite. Triple batch for the holiday season will be a must. Thank you Helen !
TYFS! Really appreciate your sharing how to fix rectangles, separate nut-free from regular but still only bake one batch AND your comments to everyone. Happy holidaze to you & yours.
Watching your video on how to make Rugelach gave me the nerve to do it. They came out great! I made them for a party and they were a hit. Thanks so much for your excellent teaching style and a wonderful and tasty recipe!
freezing is never an issue in this household the baking of cookies are devoured when JUST cooled anyway my nana made these she called them jam rollies. thanks sweet i will try to make these for christmas lunch time amongst all the other goodies. thanks again. stay safe 💙
Three years ago I found your video and now you are a holiday tradition, although I have the recipe written down, I must watch because you are such a delightful instructor! These are delicious and the first cookie to disappear on my Christmas cookie display! Thank you
This is just the recipe I need, I was thinking of making apricot jam squares but wanted something a bit more opulent and this hits the spot just right; thanks Helen!
Helen, thank you for the recipe. I followed the instructions to the letter and to the gram. The Rugelach turned out great! My opinion, shared by others, is that this filling is too Busy. There are too many strong flavours that compete for top-billing. I will continue to use this recipe as it is easy and delicious - just with some tweaks to the filling. Best wishes and regards for the next year.
I made these using your recipe. They were absolutely delicious and I got a lot of compliments. I used the trick with putting another tray at the end of baking because my oven also burns a bit at the bottom. Thank you for another great recipe!
Agree about the apricot filling. My cousin runs a delicatessen in San Francisco and they make really good rugelach, but the ones that always clear out the fastest are the apricot ones.... I'm usually a chocolate-before-fruits kind of person, but the apricot ones are just so bright and incredibly flavorful. Tart and juicy and perfect. I think somehow it's just the perfect match for the dough.
Love, love, love You. You taught me to make delicious home cranked pasta, so I couldn’t resist when I saw you here with this recipe. I like your cute haircut too. I’m going to do half nut/half without.
I must try these, but maybe next year. I have a lot of medical things coming up in the next two weeks so I barely have time to bake any more than I have tried and frozen. But I will surely try them. Thanks for sharing and have a wonderful Christmas and hopefully a better New Year. Fingers crossed.
Just wanted to say your recipe is amazing. I've been making these for a decade but have always had problems with spillage, this method is genius! Really well articulated and great notes about what to look for in the dough making. Can't wait to try the chopped raisins too, thats a great idea!
Apricot rugelach is my favorite as well!!! Thank you for this tutorial! Though I do bake quite a bit, I've never made rugelach, but now I'm lookin forward to trying it.
Cookie that wants to be a pastry is a good way to describe it. I never much cared for rugelach because they’re disappointingly sweet. Next time I was just tell my brain It’s a “cookie” not a “too sweet pastry.”
Thank you so much for your lovely tutorial. If made them, cresante shape and empanada style before, but I loved your log idea. Blessings from Monterrey Mexico 🇲🇽!!
I made this today. Used apricot preserves (whole jar), etc.. and it is so damn good. I think my immediate family will just pound this out and then make a new batch come Xmas Eve. Mine turned out a bit like baklava to a certain taste and texture. No honey added though. May have to try the macadamia nut honey I got in Hawaii. This will be the go-to for Xmas from here on out. Thank you so much for the recipe Helen.
Hi Helen, thank you for a great recipe. I just finished cooking it, and I must agree - the dough is AMAZING! the whole rugalech turned out as expected. One thing I found is - it's just too sweet. Especially the ones with raisins.. (I made 2 with and 2 without). Could you please tell me what brand of apricot preserve you use? I'm thinking of trying the next one without the cinnamon sugar inside(just on the top- which created a divine crust!) And maybe with more walnuts to offset some of the sweetness. Any other suggestions? Thanks again for the fantastic recipe!!
I don't have a great track record with baking, but I made these yesterday and it was the best dessert I have ever made! You would have been a proud teacher-they came out perfect! Thank you for your detailed recipes, Helen!
I love your thorough explanations and good teaching! I’ve learned a lot! I used Pomegranate Molasses in your gilling glaze and fell in love with it. One day I had no brown sugar so I TH-camd how to make brown sugar. Simple molasses and white sugar...So...I had no molasses and I couldn’t make any because you need brown sugar! Well, I dripped a bit of PM in my white sugar and it made the loveliest most fragrant brown sugar! I’ve only used it in a zucchini bread, but wondered where else I could use it...it fascinates me!
That's so cool. I haven't tried baking with pomegranate molasses before. I am bad with improvising when it comes to baking, but I am sure there are some recipes out there that call for pomegranate molasses in baked goods.
Everyone is now making these using a food processor. I wish there would be a show on how to do this by hamd -- because I just did, and wow, what a lot of work! Still, it's the way Grandma used.
Wonderful recipe. Your last words - "If we can survive 2020.... " In my opinion, we did not survive 2020, and so far in 2021 things are far worse, that is plain to see. New subscriber here.
I just found you yesterday and lived in Boston for three years. If I ever go back I’ll definitely come to your classes. Could you share the video link for the recipe for the cinnamon flavor. I obviously subscribed after watching the cream puff video. It was excellent....
Thank you for posting this yummy, easy-to-follow recipe. I have never before tried rolling out pastry-type dough and it worked out so well, thanks to your clear instructions. I think in the future I will definitely make these again, but sub in chopped dried apricots for the raisins, as I thought the raisins overpowered the flavor (just a smidge) and I'm just a sucker for apricots in all forms!
Helen, I make this recipe every year for the holidays and it's my "go to". I follow your recipe to the letter and I've had some parts of crust of the log split on me and break open a bit. Am I overworking the dough, or possibly rolling it too tight before baking? The splitting occurs while it's baking.
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
I am getting a lot of questions about freezing. You can freeze the finished logs and move them to the fridge to defrost 1 day before baking. You can also freeze the dough.
Bless you! I love apricots AND rugelach, and just made some preserves last week, so I am excited to make this.
you probably dont care but does someone know a trick to log back into an instagram account..?
I was dumb forgot my password. I would love any tricks you can give me
@Konnor Westley i really appreciate your reply. I got to the site through google and im waiting for the hacking stuff now.
Looks like it's gonna take quite some time so I will get back to you later when my account password hopefully is recovered.
@Konnor Westley It did the trick and I actually got access to my account again. I am so happy!
Thank you so much you really help me out :D
@Austin Jalen no problem =)
I grew up in a Russian Jewish home with parents, who don't really cook or bake. I'm loving rediscovering heritage recipes to make with my kids. Chanukah cookies for the win :)
Hanukkah sameach! 🕎🎁✡️
you too :)
@@helenrennie are you Jewish?!
Chanukah sameach!
I love food from jewish roots.
Helen: As someone approaching 50 who's loved cooking since my mid teens, I can honestly say that you teach me as much in 10 minutes as I learn in a year.
And it's all about your approach...
..I don't care that I'm adding this or that, or doing this or that..
It's about *why* I'm adding this or doing this.. It helps people understand so much clearer than many other walkthru methods.
Really, keep up the good work, it's appreciated.
I'm retired now. My place doesn't have the room for most of the recipes I see. This video reminds me of my professional baking in my youth.
I love watching and remembering. Your teaching style is so paltiable that I enjoy just watching.
Thank you for the entertainment and memories.
Thank you so much for making a non-professional baker unafraid to test your recipes. You teach so well.
I grew us with Eastern European grandparents and this was a staple
To those pontificating their knowledge of Russian and Yiddish and others differing with Helen’s etymology and provenance of this delightful sweet, I suggest that she spared us lesser lights an hours-long lecture in both languages plus English about her knowledge of the subject. Fantastic presentation, ma’am, as always.
I would imagine cherry preserves (варенье) and walnut filling to be a close contender to apricots & walnuts😂 This 'pastry' is a work of art!
What a joy to watch someone who explains the method so clearly.
Some rugelach makers around here dunk in or brush on (flavoured) sugar syrup.
Marzipan bakery? The best!
ironically one of the things keeping me from making rugelach more often was the fussiness of doing them in triangle shapes and their tendency to burn. i love this log method i will have to try your recipe out for christmas!
The triangle shaped one is Hamen Tashen. Not rugalach.
This video is a life saver for me. I've been making Rugelach for many years but have always struggled with keeping them from tipping over while cooking because I always cut them completely and them bake them. Putting the whole log in the oven and not cutting through them all the way makes so much more sense and yours looks professional! Not to mention, they all cook at once and which eliminates going back to the oven multiple times to change pans for each batch. Thanks a million!!!
I never need to see another cookie recipe after this. This is all i need forever
One year later, and we are still in a worldwide mess but your Rugelach cheers me up!
I love rugelach and always get them at Jewish bakeries here and in Israel. I can honestly say these are the best ones I ever tasted, and I made them myself! I followed the recipe, measured everything and followed the instructions and they turned out perfect and delicious! Thank you for an excellent recipe!
Love your show! Hope to make these this winter.
Dear Helen, your recipe and how did it was beautiful. But what really got is " if you can survive 2020, you can survive anything" and me in 2021 at home in Vietnam was like : I hope so! . Thank you, your sweet voice and your knowledge!
So I picked my apricot tree dry except the tops,that's for the birds. I processed every way I know how and made Asian dried apricots. Now this is perfect to use up some. Thank you for your fantastic tutorials. Blessings to you and yours from Sue 🇨🇦✌🙏
Excellent! excellent !!! Excellent! Made these this afternoon for dessert for tonight's supper. Two thumbs up. An "E" ticket attraction. Good lord they were good. Best of all my wife loved them
I love this woman. I learned so much in these classes.
Oh my, I love you💐😍💜 🙏 🎊
And you are such a good teacher 😍💐😷
🙏From London 🌞 😷
Your metaphors are brilliant.
Your voice feels like home. Thank you for helping me calm down before bed
Rugelach has been my all time favorite ever since I moved to nyc. Every video i see makes it look complicated except for yours. I finally attempted and OMG i didnt think it would turn out as good as nyc baker like Zaro's but it is actually even better! Thank you!! I half the recipe and made 2 logs. I log already finished ....i will savor the 2nd log.
Two videos this week! Yay!!!! Both great of course.
Just what I was looking for this holiday
So happy I came across your recipe. So much easier in the log format than all that rolling of little triangles - Genius :-)
I swear as soon as my kitchen renovation is done and I have an oven again, I am gonna make these! Ah, memories of shabbatot in NYC. Thank you Helen. I'm a HUGE fan. If ever I find myself in Boston you WILL see me in one of your classes. Happy 2021 to you too!
Hanukkah sameach! 🕎🎁✡️
@@SuzanneBaruch I'm actually not Jewish, but I'll take any sameach at any time with gratitude and joy! Thank you, and hope you have a wonderful holiday as well! If you're wondering what I was doing at shuls in NYC...I was singing...I have daven-ed with the best!
4th time making this, this time for Rosh Hashanah for family and I'll need to double down next time. It was gone in 20 minutes. I made some beautiful french patisserie to bring to the event but this was hands down the favorite. Triple batch for the holiday season will be a must. Thank you Helen !
So glad your family liked it!
Rugelach - the delicious Kosher morsel that can be anything it wants to be! 🤗
TYFS! Really appreciate your sharing how to fix rectangles, separate nut-free from regular but still only bake one batch AND your comments to everyone. Happy holidaze to you & yours.
Watching your video on how to make Rugelach gave me the nerve to do it. They came out great! I made them for a party and they were a hit. Thanks so much for your excellent teaching style and a wonderful and tasty recipe!
freezing is never an issue in this household the baking of cookies are devoured when JUST cooled anyway my nana made these she called them jam rollies. thanks sweet i will try to make these for christmas lunch time amongst all the other goodies. thanks again. stay safe 💙
I am beyond thankful to have found your channel.
Beautiful presentation. It takes long to make but it's worth it. 👌😋
Three years ago I found your video and now you are a holiday tradition, although I have the recipe written down, I must watch because you are such a delightful instructor! These are delicious and the first cookie to disappear on my Christmas cookie display! Thank you
Thank you for this wonderful recipe.
You have a wonderful teaching style! Thank you!
Thank you for this recipe. It is a treasure and I intend to use the dough recipe for many other things in addition to rugelach.
“What an amazing instructor!”
Helen, you offer the BEST and YUMMIEST recipes! I HAVE to try this for the holidays. These look FABULOUS! Thank you!
This is just the recipe I need, I was thinking of making apricot jam squares but wanted something a bit more opulent and this hits the spot just right; thanks Helen!
Thank you for your recipe Made them at work today.
Bravissima, Helen. I shall save this vid and make my attempt soon.
You're amazing Helen & happy holidays to you too 😀
I could eat a whole tray😮
Helen, thank you for the recipe. I followed the instructions to the letter and to the gram. The Rugelach turned out great!
My opinion, shared by others, is that this filling is too Busy. There are too many strong flavours that compete for top-billing.
I will continue to use this recipe as it is easy and delicious - just with some tweaks to the filling.
Best wishes and regards for the next year.
Great job with your rugelach. It's a great cookie to make your own, so experiment with the filling
What a wonderful video! Your voice is marvelous so calm and reassuring. I feel confident I can follow your direction. Thank you!
I made these using your recipe. They were absolutely delicious and I got a lot of compliments. I used the trick with putting another tray at the end of baking because my oven also burns a bit at the bottom. Thank you for another great recipe!
Love your show!!!!
Great recipes.
Thank you
Shalom from Alaska ❤️✡️🇺🇸⛷🇺🇸
Thank you for having captions, been going through some of the previous videos.
Agree about the apricot filling. My cousin runs a delicatessen in San Francisco and they make really good rugelach, but the ones that always clear out the fastest are the apricot ones.... I'm usually a chocolate-before-fruits kind of person, but the apricot ones are just so bright and incredibly flavorful. Tart and juicy and perfect. I think somehow it's just the perfect match for the dough.
Thanks for this excellent recipe. They were the best I ever made!
Love, love, love You. You taught me to make delicious home cranked pasta, so I couldn’t resist when I saw you here with this recipe. I like your cute haircut too.
I’m going to do half nut/half without.
Oh myyy looking delicious, I'd like to try one some time. Thank you for the wonderful video!
I must try these, but maybe next year. I have a lot of medical things coming up in the next two weeks so I barely have time to bake any more than I have tried and frozen. But I will surely try them. Thanks for sharing and have a wonderful Christmas and hopefully a better New Year. Fingers crossed.
Now this video is so good! This is the very reason we subscribed! I must make this! Good job!
I love your channel. Just subbed!
I made rugelach with home made pineapple jam ,the result is divine.
Thanks Helen for the recipes
Just wanted to say your recipe is amazing. I've been making these for a decade but have always had problems with spillage, this method is genius! Really well articulated and great notes about what to look for in the dough making. Can't wait to try the chopped raisins too, thats a great idea!
wow. and, I can do that. Thank you.
Apricot rugelach is my favorite as well!!! Thank you for this tutorial! Though I do bake quite a bit, I've never made rugelach, but now I'm lookin forward to trying it.
Thank you for this recipe! I will be making them for Hanukkah.
Very nice 👍🏻 thank you 😊
It looks good to me and I’m going to try Hope things work out well thank you for your recipe
Thank you Helen. I've been making some Rugelach for this past year, but your recipe looks fantastic. I must try it.
Your desserts are always gorgeous 🤩
Cookie that wants to be a pastry is a good way to describe it. I never much cared for rugelach because they’re disappointingly sweet. Next time I was just tell my brain It’s a “cookie” not a “too sweet pastry.”
Apricots are the best.
Thank you so much for your lovely tutorial. If made them, cresante shape and empanada style before, but I loved your log idea. Blessings from Monterrey Mexico 🇲🇽!!
Oh yum, I will definitely make these.🌸
As usual, brilliant 👌🏽
I cannot wait to try this recipe.
I made this today. Used apricot preserves (whole jar), etc.. and it is so damn good. I think my immediate family will just pound this out and then make a new batch come Xmas Eve. Mine turned out a bit like baklava to a certain taste and texture. No honey added though. May have to try the macadamia nut honey I got in Hawaii. This will be the go-to for Xmas from here on out. Thank you so much for the recipe Helen.
Thank you.this tastes heavenly❤
Hi, I really love to cook and I love to experiment lots of stuff, then my husband show me one of your cooking and you are amazing ❤❤❤. Thank you!
Hi Helen, thank you for a great recipe. I just finished cooking it, and I must agree - the dough is AMAZING! the whole rugalech turned out as expected. One thing I found is - it's just too sweet. Especially the ones with raisins.. (I made 2 with and 2 without). Could you please tell me what brand of apricot preserve you use? I'm thinking of trying the next one without the cinnamon sugar inside(just on the top- which created a divine crust!) And maybe with more walnuts to offset some of the sweetness. Any other suggestions? Thanks again for the fantastic recipe!!
Love your videos and instructions!!!
I'm making these for my cookie exchange. Hope they taste as good as they look! 😊❤ Love this channel. Thank you
Omg my favorite mmmm yummmm
Looks delish. Will try upcoming christmas
I don't have a great track record with baking, but I made these yesterday and it was the best dessert I have ever made! You would have been a proud teacher-they came out perfect! Thank you for your detailed recipes, Helen!
Ah -- so glad it worked :) great job!
WOW !!! What a presentation!
Thank you so much for sharing your recipe with all details and tips.
I love your thorough explanations and good teaching! I’ve learned a lot! I used Pomegranate Molasses in your gilling glaze and fell in love with it. One day I had no brown sugar so I TH-camd how to make brown sugar. Simple molasses and white sugar...So...I had no molasses and I couldn’t make any because you need brown sugar! Well, I dripped a bit of PM in my white sugar and it made the loveliest most fragrant brown sugar! I’ve only used it in a zucchini bread, but wondered where else I could use it...it fascinates me!
That's so cool. I haven't tried baking with pomegranate molasses before. I am bad with improvising when it comes to baking, but I am sure there are some recipes out there that call for pomegranate molasses in baked goods.
Yum, can´t wait to do it this week-end!
Looks delicious. Thanks for sharing.
Everyone is now making these using a food processor. I wish there would be a show on how to do this by hamd -- because I just did, and wow, what a lot of work! Still, it's the way Grandma used.
I don't have a fodd processor, any tips? Recipe looks so good!
shes so delightful!!! such a joy to listen to ❤ and this recipe looks amazing
Wonderful recipe. Your last words - "If we can survive 2020.... " In my opinion, we did not survive 2020, and so far in 2021 things are far worse, that is plain to see. New subscriber here.
I just found you yesterday and lived in Boston for three years. If I ever go back I’ll definitely come to your classes. Could you share the video link for the recipe for the cinnamon flavor. I obviously subscribed after watching the cream puff video. It was excellent....
I don't have a recipe for the cinnamon rugelach, but I am sure google has something :)
Thank you love they look delicious
Thank you for posting this yummy, easy-to-follow recipe. I have never before tried rolling out pastry-type dough and it worked out so well, thanks to your clear instructions. I think in the future I will definitely make these again, but sub in chopped dried apricots for the raisins, as I thought the raisins overpowered the flavor (just a smidge) and I'm just a sucker for apricots in all forms!
golden raisins worked well for me - I had a low-sugar apricot jam and together it was excellent.
Looks really good, Helen. Happy holidays, dear 💐
This reminds me of a Romanian desert my grandma used to make.
Great recipe. Can't believe how many videos make this so complicated with folding like they were making a croissant.
Delicious 😋
Thank you chef hellen
Sounds wonderful. I'll be trying this.
That bench scraper with the ruler markings!!! Can anyone recommend where to get a sturdy, stainless steel marked scraper like Helen's?
Helen, I make this recipe every year for the holidays and it's my "go to". I follow your recipe to the letter and I've had some parts of crust of the log split on me and break open a bit. Am I overworking the dough, or possibly rolling it too tight before baking? The splitting occurs while it's baking.
Soooo good